Lean Christmas – Potato Roulade with Porcini Mushrooms and Winter Salad

Have fun preparing this mushroom dish!

A festive main course, not only for vegetarians: In the fine potato roulade slumber such delicate ingredients as men’s mushrooms, walnuts and Emmental cheese. Admittedly, there come a few calories together, but for that the additional dish with a fresh wintry salad is very slim. The smart vinaigrette goes well with all tart winter salads and lets the aromatic potato roulade take center stage.

Preparation potato roulade 1. Remove the peel from the potatoes and cook them in salted water. In the meantime, peel the garlic and onion, then finely dice them. Clean the mushrooms and cut them into small pieces, chop the walnuts coarsely and rinse a few parsley leaves, rub them dry and cut them off.

Melt the butter in a frying pan and lightly sweat the onion cubes in it. Add the mushrooms, garlic and walnuts, season with parsley and salt and cook for about 5 minutes.

Preheat the oven to 200 °C. 4.

Drain the potato water and steam the potatoes briefly before pressing them through a press into a suitable bowl. Two yolks and a little freshly grated nutmeg in the amount form, stir well together.

Dust a kitchen board with flour and place two layers of strudel dough on it. Spread the potato mixture evenly on the strudel dough so that all around a dough frame.

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